Coconut Chickpea Granola
Our chickpea granola combines toasted chickpeas with oats, coconut flakes, and chocolate chips for a fun twist on homemade granola.
Prep 35 minutes
Cook 1 hour 10 minutes
Fat 17
Carbs 33
Protein 7
Yield 12
Ingredients
For the Roasted Chickpeas
- 15 oz. canned chickpeas
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
For the Granola
- 2 cups rolled oats
- 1 cup slivered almonds
- 1 cup unsweetened flaked coconut
- 1/8 teaspoon sea salt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 3/4 cup dark chocolate chunks
Instructions
For the Roasted Chickpeas
- Preheat oven to 400ºF.
- Rinse chickpeas under warm water to remove any residue. Then, use paper towel to remove excess water and the skin from the chickpeas. The best way to do this is to place 2 sheets of paper towel on a large plate with the chickpeas on top and then to place another two pieces on top of that. Use your hands to press the paper towel into the chickpeas and gently roll them until the skins fall off.
- Place chickpeas on a baking sheet and roast at 400ºF for 20 minutes. Remove from oven and toss in maple syrup and cinnamon and bake for another 20-25 more minutes or until crunchy.
For the Granola
- Preheat oven to 330ºF.
- In a large bowl, mix together rolled oats, slivered almonds, unsweetened flaked coconut, sea salt, coconut oil, and maple syrup.
- Spread evenly on baking sheet and bake at 330ºF for 15 minutes. Remove from oven and toss. Place back in and bake for an additional 15 minutes.
- Let cool completely before adding roasted chickpeas and dark chocolate chunks.
Nutrition Facts
Calories: 297kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Fiber: 5g | Sugar: 15g